Description
Warm, cheesy scalloped potatoes layered with creamy goodness and melty cheese, perfect for comfort food enthusiasts.
Ingredients
Scale
- 4 large russet potatoes (about 2 pounds)
- 2 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups shredded cheddar cheese (or a mix of your favorites like Gouda, Gruyère, or Monterey Jack)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (optional for added flavor)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease your baking dish with butter or cooking spray.
- Slice the potatoes thinly, about 1/8 inch thick, and rinse the slices to remove excess starch.
- Melt the butter in a skillet over medium heat and sauté the sliced onions until translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for an additional minute until fragrant.
- Whisk together the heavy cream, milk, salt, pepper, and thyme in a bowl until combined.
- Layer half of the potato slices in the greased baking dish, followed by half of the sautéed onion and garlic mixture, and a sprinkle of cheese.
- Pour half of the creamy mixture over this first layer, and repeat the process until all ingredients are used, finishing with cheese and cream on top.
- Cover the baking dish with aluminum foil and bake for about 40 minutes.
- Remove the foil and bake for an additional 20-25 minutes, until the cheese is bubbly and golden brown.
- Allow the dish to rest for about 10 minutes before serving.
Notes
Can be made ahead and stored in the refrigerator. Substitute heavy cream with half-and-half or almond milk for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg